Preparation

Preheat the oven to 350ºF. Line a cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.

Sift together the flour, baking powder, and salt on a sheet of parchment paper or wax paper and set aside.

Combine the milk and vanilla extract in a large liquid measuring cup.

In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, until it is light and fluffy.

Add the eggs one at a time, mixing slowly after each addition.

Slowly add one third of the dry ingredients followed by one third of the milk mixture. Mix slowly, and then add another third of the dry ingredients, followed by one third of the milk. Mix slowly until incorporated. Stop to scrape down the bowl as needed. Then, finally, add the last third of the dry ingredients, followed by the last third of the milk. Mix slowly until fully incorporated.

Add the lemon juice and lemon zest, and mix slowly.

Using a spatula, gently fold the blueberries into the batter.

Using a standard-size ice-cream scoop, scoop the batter into the cupcake pan until each well is two-thirds full and bake for 16 to 18 minutes (start checking at 15 minutes).

Transfer the pan to a wire rack to cool completely.

For the Citrus Glaze:

Whisk together the confectioners’ sugar, lemon zest, lemon juice, and vanilla extract in a small bowl, and heat in a small saucepan on low heat until fully incorporated. Let cool for 10 minutes.

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Reviews

Very yummy. These cupcakes were moist and sweet. The lemon taste is pretty strong especially with the citrus glaze but it melds well with the taste of the blueberries. I used frozen blueberries and added a cup instead of a half. I got 30 small cupcakes.

These are delicious but there are some issues with the recipe. One - it says yield is 12 cupcakes. It is easily 24+. Two - I added more blueberries and the blueberry flavor was still completely overpowered by lemon. If you want more blueberry flavor I would use 1-1.5 cups of blueberries. These are not "pretty" cupcakes but I dressed them up a little with some sugar sprinkles.

These are awesome! A bit labor intensive (the milk, eggs, and butter all need to be room temp, who seriously ever gets that prepped in advance?) but they're worth it. The batter was SUPER wet, and I wasn't comfortable with it, but I baked them anyway and they came out great! I used straight up imitation vanilla for the batter and the glaze, can't taste the difference at all. Also added an extra handful of blueberries, and I'm glad I did. My lemons were unusually large, so I opted for a standard 2ish tablespoons of lemon juice per lemon, and 1 tablespoon of zest per lemon. This recipe makes 24 standard cupcakes, so be prepared to feed a crowd. My one critique is that this would be a difficult recipe to halve, but seriously, they come out so sweet, tangy, light, and fluffy that you're gonna want to eat twice the amount of cupcakes you'd normally have. I'm not a fan of the traditional frosted cupcake and thought this might be more like a muffin, but it was kind of like neither. Not too cakey, not too heavy, very moist, not dense at all. And the FLAVOR is off he charts! I brought them to work and they disappeared. I was glad I saved a few for myself :) Definitely a must-bake!